Raspberry & Lemon Swirl Cheesecake Bars | Schnucks

Raspberry & Lemon Swirl Cheesecake Bars

Desserts, Easter, Oven-Baked

Why choose one flavor of cheesecake when you can swirl two together?

5H 30M

16

Why choose one flavor of cheesecake when you can swirl two together?

Ingredients

  • 2 cups graham cracker crumbs
  • 6 tbsp. melted butter
  • 1 cup plus 2 tbsp. sugar, divided
  • 4 (8 oz.) pkgs. cream cheese, softened
  • 1 tbsp. fresh lemon zest (or 1 tsp. dried)
  • 1 tsp. vanilla extract
  • 4 large eggs
  • 1/2 cup Kodiak Cakes Raspberry Syrup
  • 1 1/2 cups fresh raspberries

Instructions

  1. Preheat oven to 325 degrees. Line a 13x9-inch baking dish with foil, with ends of foil extending over sides. In a medium bowl combine graham cracker crumbs, butter and 2 tablespoons sugar; press into bottom of prepared baking dish. Bake 10 minutes or until set and lightly browned.
  2. Meanwhile, in a large bowl beat cream cheese, lemon zest, vanilla and remaining sugar with an electric mixer until blended. Add eggs, one at a time, mixing on low speed just until blended. Spoon mixture over crust.
  3. Spoon raspberry syrup in small mounds over the cheesecake layer. Use a thin metal spatula or table knife to marble the mixtures together. Sprinkle with raspberries.
  4. Bake 35–40 minutes or until center is almost set. Refrigerate at least 4 hours or up to 1 week before serving. Use foil to remove cheesecake from pan and cut into bars.

Nutrition Facts

391 CALORIES Per Serving

FAT: 26G

SATURATED FAT: 15G

CHOLESTEROL: 120MG

SODIUM: 311MG

CARBOHYDRATES: 34G

FIBER: 1G

SUGAR: 27G

PROTEIN: 6G

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